Ingredients

• 1 pkg (50g) wild dried mushrooms Ingredients
• 1 cup cremini mushrooms, chopped Ingredients
• 4 slices Stonemill Sprouted 3 Grain Bread Ingredients
• 4 tbsp olive oil (for the bread) Ingredients
• 1/2 tsp sea salt Ingredients
• 1/2 tsp black pepper Ingredients
• 2 tbsp extra-virgin olive oil (for sauting) Ingredients
• 3 tbsp balsamic vinegar Ingredients
• 2-3 tbsp tamari sauce Ingredients
• 2 tbsp maple syrup Ingredients
• Garnish: Feta cheese, crumbled, parsley Ingredients

Instructions

1. Preheat oven to 375F. Place 4 slices of bread onto a baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Bake until toasted, about 8-10 minutes. You can also use a toaster if you prefer and drizzle olive oil and sprinkle sea salt and pepper on afterwards.
2. Place dried mushrooms in a bowl and pour hot water over top. Let mushrooms hydrate for 10 minutes. Remove mushrooms from water and keep stock for a soup, if you like.
3. Heat olive oil on medium in a large frying pan. Add cremini mushrooms and saute for a few minutes. Next add re-hydrated wild mushrooms. If pan is getting dry, add more olive oil or a splash of water.
4. Next add balsamic vinegar, tamari and maple syrup and cook for a few more minutes until mushrooms are tender but not soggy.
5. Spoon a generous amount of the mushroom mixture equally onto each slice of toasted bread. Top with feta and herbs to each piece. If you have any leftover mushroom mixture - LUCKY YOU! :)
6. Enjoy right away.